Wild Mushroom Salad with Warm Balsamic Vinaigrette

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Try this Wild Mushroom Salad with Warm Balsamic Vinaigrette recipe, or contribute your own.


2 Shallot, peeled and minced
1/4 c Chicken broth
1 tb Fresh thyme, chopped
1 Clove garlic, peeled and
Fresh ground pepper, to
6 c Shiitake mushrooms, cepes,
4 c Spinach, frisee,
1 ts Salt
1/2 ts Salt
2 ts olive oil
1/4 c Balsamic vinegar
Fresh ground pepper, to
1/4 c White wine
2 ts olive oil

Original recipe makes 4 Servings



1. For the salad, heat the olive oil in a large nonstick or cast-iron skillet over medium heat. Add the mushrooms and saute until tender, about 10 minutes. Meanwhile, for the vinaigrette, heat 1 teaspoon of the olive oil in a small saucepan. Add the shallots and garlic and cook until softened, about 2 minutes. Add the wine, chicken broth and vinegar. Simmer until reduced by half, about 10 minutes. Stir in the remaining olive oil, thyme, salt and pepper. 2. Divide the greens among 4 plates. Top with the mushrooms. Spoon the warm vinaigrette over the mushrooms and serve immediately. Recipe by: NEW YORK TIMES Sent to me by Jane Rosenberg-Coombs by jfcoombs@avana.net on 1 Fe, b 97.

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